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Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

2014-06-01

Abstract excerpt

The main aim of this study was to include hydrothermaled and yeast fermented wheat bran (0%, 5%, 10%, 15% and 20%, w/w) in the sponge cake recipe to increase the application of the bran in human diet. The phytic acid content of the control reduced from 29.0 to 15.8 and 21.5 mg/g after hydrothermal and fermentation, respectively. The hydrothermaled barn had 9.5% fiber content that was higher than the control (8.5%)...

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Literature Corpus work
9f0f16f9-b7f6-53b9-beb1-97da7b855484
DOI
10.1111/jfpp.12055
Open publication

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Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge CakeDOI 10.1111/jfpp.12055
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